Don't get this wrong.
Chefs in New York are preparing this popular cut of beef and insisting it's the last meat you should order at steakhouses and restaurants.
I don't own a cow, but these experts follow the classic favorite, drawn from the skinny section of the tenderloin.
Filet mignon? I like it more filet mignottoprofessional poo-poo.
Diana Manalan, chef-owner of Little Chef Little Cafe in Long Island City, said in a recent interview that ground beef is a favorite on her menu. Eat this, not that!
“Yes, it's tender and juicy, but it's lean so it doesn't have any real flavor,” she fumed.
It turns out Manalan's sizzling steak isn't all that unusual.
“I don't hate filet, but it's not the best meat,'' says local celebrity chef David Burke. told NJ.com One article called sacred cow parts “the most overrated food of all time.”
Both cooks agree that the only way to eat this ingredient is to add some kind of external flavor. This is in contrast to other parts that can be eaten as is.
“This cut doesn't have as much flavor as my favorite ribeye, so the sauce is essential. Give me all the fat. It's even better with the bone in,” Manalan said.
Burke, who calls filet mignon a “safe” dish, likes to serve it with a fragrant au poivre sauce.
Other creative establishments, such as Old Homestead Steakhouse in the Meatpacking District, offer a 10-ounce filet wrapped in smoky applewood bacon and served with seasoned potatoes and Béarnaise sauce. At Long Island's upscale restaurant Prime, a crispy Parmesan dough topper is served as a flavor enhancer.
Burke says even chefs who like to go against the grain have an obligation to simply sell their products as a good business decision.
The newspaper previously reported that the $24 “Petit Filet Mignon” steak frites are a top seller at Burke's own Park Avenue Kitchen in Manhattan.
“People are aware of it and it’s consistent,” he said.
